迷迭香复配液对大黄鱼冰藏品质及水分迁移的影响

doi:10.7506/spkx1002-6630-20180125-340

食品科学 ›› 2019, Vol. 40 ›› Issue (7): 247-253.doi: 10.7506/spkx1002-6630-20180125-340

迷迭香复配液对大黄鱼冰藏品质及水分迁移的影响

张楠楠，蓝蔚青，黄夏，翁忠铭，谢晶

1.上海海洋大学食品学院，上海 201306；2.上海水产品加工及贮藏工程技术研究中心，上海冷链装备性能与节能评价专业技术服务平台，食品科学与工程国家级实验教学示范中心（上海海洋大学），上海 201306

出版日期:2019-04-15 发布日期:2019-05-05
基金资助:
现代农业产业技术体系建设专项（CARS-47）；2016年上海市科技兴农重点攻关项目（沪农科攻字（2016）第1-1号）；上海市科委平台能力建设项目（16DZ2280300）；上海市科委公共服务平台建设项目（17DZ2293400）

Effect of Rosemary Extract and ε-Polylysine Blend on the Quality and Moisture Migration of Large Yellow Croaker during Ice Storage

ZHANG Nannan, LAN Weiqing, HUANG Xia, WENG Zhongming, XIE Jing

1. College of Food Sciences and Technology, Shanghai Ocean University, Shanghai 201306, China; 2. Shanghai Aquatic Products Processing and Storage Engineering Technology Research Center, Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, National Experimental Teaching Demonstration Center for Food Science and Engineering (Shanghai Ocean University), Shanghai 201306, China

Online:2019-04-15 Published:2019-05-05

摘要/Abstract

摘要： 为研究迷迭香提取物与ε-聚赖氨酸（ε-polylysine，PL）复配液对大黄鱼冰藏期间品质和水分迁移的影响，将新鲜大黄鱼置于2 g/L迷迭香提取物（rosemary extract，RE）与1 g/L PL形成的复配液中浸渍处理20 min（RP组），沥干后放入蒸煮袋中包装，在4 ℃冰箱中碎冰贮藏，并以无菌水处理样品为CK组。贮藏期间分别进行感官得分、理化性质及菌落总数测定，并结合持水力、低场核磁共振技术（low-field nuclear magnetic resonance，LF-NMR）研究迷迭香复配液对大黄鱼冰藏期水分迁移情况的影响。结果表明：CK组样品在第9天时感官已不可接受，此时鱼片暗淡无光泽，肉质较松散，有较强腐臭味，而RP组样品仍保持较好的感官品质，在13 d时体表稍暗淡；同时，pH值和电导率在贮藏期间呈先降后升的趋势，RP组pH值、电导率、挥发性盐基氮含量、硫代巴比妥酸反应物值、菌落总数均明显低于CK组，由此说明迷迭香复配液具有明显的抗氧化与抑菌性能；结合持水力和LF-NMR分析结果得出，迷迭香复配液能有效改善冰藏大黄鱼的持水性能，抑制自由水含量的升高，延缓其品质下降。综合各评价指标，CK组样品的冰藏期为6～9 d，而RP组样品可延长至13～15 d。因此，迷迭香复配液在不影响大黄鱼鱼肉感官品质的情况下可有效改善其贮藏品质，延长其冰藏期。

关键词: 迷迭香复配液, 大黄鱼, 冰藏, 品质变化, 水分迁移

Abstract: Objective: To examine the effect of a blend of rosemary extract (RE) and ε-polylysine (PL) on the quality and water migration of large yellow croaker (Pseudosciaena crocea) during ice storage. Methods: The fish were immersed in the blended solution (RP) containing 2 g of RE and 1 g of PL per 1 L for 20 min, and then each sample was taken out of the solution, packaged in a polyethylene bag and kept on ice at 4 ℃. Control samples were treated with sterile water. Sensory evaluation, physicochemical properties (pH, total volatile basic nitrogen (TVB-N) content, thiobarbituric acid reactive substances (TBARS) value, and electrical conductivity) and total viable count (TVC) were measured during storage. Water mobility was investigated by measurement of water-holding capacity (WHC) and low-field nuclear magnetic resonance (LF-NMR). Results: The control samples showed unacceptable sensory quality, with a dull color, loose texture and strong rancid smell on Day 9 of storage, whereas the RP treated samples maintained good sensory quality except for a slightly dull color on Day 13. pH and electrical conductivity descended firstly and then ascended during storage, and the values of the two parameters as well as TVB-N content, TBARS value and TVC in the RP group were lower than in the control group, suggesting that RP has great antioxidant and antibacterial activities. From the results of WHC and LF-NMR, it was apparent that RP could improve the WHC of large yellow croaker greatly, inhibit the increase in free water content and delay the deterioration process. The storage life of the control group was 6–9 days, and it was extended to 13–15 d by RP treatment. Conclusion: The composite preservative of RP can improve the storability and extend the shelf life of large yellow croaker without affecting its sensory quality.

Key words: rosemary extract blend, large yellow croaker, ice storage, quality change, water migration

中图分类号:

S983

张楠楠，蓝蔚青，黄夏，翁忠铭，谢晶. 迷迭香复配液对大黄鱼冰藏品质及水分迁移的影响[J]. 食品科学, 2019, 40(7): 247-253.

ZHANG Nannan, LAN Weiqing, HUANG Xia, WENG Zhongming, XIE Jing. Effect of Rosemary Extract and ε-Polylysine Blend on the Quality and Moisture Migration of Large Yellow Croaker during Ice Storage[J]. FOOD SCIENCE, 2019, 40(7): 247-253.

[1]	卢骁，董鹏程，张一敏，毛衍伟，梁荣蓉，杨啸吟，朱立贤，罗欣. 微冻贮藏对牛肉保水性的影响[J]. 食品科学, 2021, 42(7): 253-259.
[2]	叶爽，陈璁，高虹，范秀芝，殷朝敏，姚芬，冯翠萍，史德芳. γ射线辐照对香菇采后贮藏过程中水分特性及理化指标的影响[J]. 食品科学, 2021, 42(17): 91-97.
[3]	付仁豪，汪春玲，陈政，林向东，冯爱国. 基于罗非鱼肌肉微结构分形维数表征的冻融过程品质变化分析[J]. 食品科学, 2021, 42(15): 19-26.
[4]	韩昕苑，樊震宇，从娇娇，姜晴晴，王锡昌. 冷冻水产品冷链流通过程中品质变化及调控技术研究进展[J]. 食品科学, 2021, 42(15): 293-299.
[5]	谢晨，熊泽语，李慧，金素莱曼，陈百科，包海蓉. 金针菇多糖对微冻大黄鱼及其鱼片品质变化的影响[J]. 食品科学, 2021, 42(13): 215-222.
[6]	张艳霞，谢成民，周纷，张凌，姜纪伟，王玥科，王锡昌. 两种养殖模式大黄鱼肌肉营养价值评价及主体风味物质差异性分析[J]. 食品科学, 2020, 41(8): 220-227.
[7]	冯豪杰，蓝蔚青，刘大勇，丛建华，臧一宇，唐书文，周大鹏，谢晶. 不同减菌化处理方式对暗纹东方鲀冷藏期间品质变化的影响[J]. 食品科学, 2020, 41(7): 210-217.
[8]	屈展平，任广跃，张迎敏，段续，张乐道. 马铃薯燕麦复合面条热泵-热风联合干燥质热传递规律分析[J]. 食品科学, 2020, 41(5): 57-65.
[9]	王馨云，谢晶. 不同冷藏条件下金枪鱼的水分迁移与脂肪酸变化的相关性[J]. 食品科学, 2020, 41(5): 200-206.
[10]	汪春玲，付仁豪，裴志胜，林向东，谢起斌，冯爱国,. 基于低场核磁共振技术研究新微冻气调罗非鱼片水分迁移与品质变化的相关性[J]. 食品科学, 2020, 41(21): 182-188.
[11]	赵卿宇，郭辉，陈博睿，沈群. 大米储藏过程品质变化及其动力学[J]. 食品科学, 2020, 41(21): 204-212.
[12]	吴香，李新福，李聪，杨婷，周辉，杜先锋，徐宝才. 变性淀粉对肌原纤维蛋白凝胶特性的影响[J]. 食品科学, 2020, 41(2): 22-28.
[13]	王笑涵，姜卉，吴海涛，张志慧，崔浩哲，于佳卉，杨贺，唐越. 大黄鱼卵分离蛋白乳液的构筑及其体外消化规律[J]. 食品科学, 2020, 41(18): 8-13.
[14]	计红芳，李莎莎，张令文，武胜龙，韩西平，陈复生，马汉军. 添加面筋蛋白对猪肉热诱导凝胶品质及水分迁移特性的影响[J]. 食品科学, 2020, 41(18): 58-63.
[15]	李双, 李锋, 焦阳. 不同添加物对鲢鱼鱼糜及鱼糜制品介电特性及水分迁移率的影响[J]. 食品科学, 2020, 41(15): 54-63.

迷迭香复配液对大黄鱼冰藏品质及水分迁移的影响

Effect of Rosemary Extract and ε-Polylysine Blend on the Quality and Moisture Migration of Large Yellow Croaker during Ice Storage

RichHTML

PDF (PC)

可视化

摘要/Abstract

引用本文

使用本文

参考文献

相关文章 15

编辑推荐

Metrics

本文评价